Cauliflower Curry

Embrace the versatility of cauliflower with this delightful creamy cauliflower curry recipe!

Bursting with vibrant spices, tender cauliflower florets, and creamy coconut milk, this vegetarian curry is a comforting and flavorful dish that’s perfect for any day of the week.

Whether served over steamed rice or accompanied by warm naan bread, this cauliflower curry is sure to satisfy your cravings for a hearty and nutritious meal.

Let’s dive into the recipe and learn how to make this irresistible dish that’s bound to become a favorite in your culinary repertoire.

Cauliflower curry
Photo by Svetlana Monyakova from Getty Images via canva pro


  • 1 large head of cauliflower, cut into florets
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) coconut milk
  • 1 cup vegetable broth or water
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Cooked rice or naan bread for serving


  1. In a large skillet or pot, heat vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger to the skillet, and cook for an additional 1-2 minutes, stirring constantly, until fragrant.
  3. Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper to the skillet. Stir well to coat the onions with the spices, and cook for another minute to toast the spices.
  4. Pour the diced tomatoes (with their juices) into the skillet, and stir to combine with the onion and spice mixture. Cook for 3-4 minutes, allowing the tomatoes to break down and the flavors to meld.
  5. Add the cauliflower florets to the skillet, and stir to coat them with the tomato and spice mixture.
  6. Pour in the coconut milk and vegetable broth or water, and stir well to combine. Bring the mixture to a simmer.
  7. Reduce the heat to low, cover the skillet, and let the curry simmer for 15-20 minutes, or until the cauliflower is tender and cooked through.
  8. Once the cauliflower is cooked to your desired tenderness, season the curry with salt and pepper to taste. Adjust the seasoning if needed.
  9. Remove the skillet from heat. Taste and adjust the seasoning, if needed.
  10. Serve the creamy cauliflower curry hot, garnished with fresh cilantro leaves if desired, alongside cooked rice or naan bread.
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Why You’ll Love This Recipe:

  1. Creamy and Comforting: The combination of coconut milk and tender cauliflower creates a lusciously creamy texture that’s both comforting and satisfying.
  2. Bursting with Flavor: With a blend of aromatic spices and tangy tomatoes, this cauliflower curry is bursting with bold and vibrant flavors.
  3. Vegetarian and Nutritious: Packed with fiber, vitamins, and minerals, this vegetarian curry is a nutritious and wholesome meal option.
  4. Easy to Make: With simple ingredients and straightforward instructions, this cauliflower curry comes together quickly and easily, making it perfect for busy weeknights.

Creamy cauliflower curry is a delicious and satisfying dish that’s perfect for vegetarians and curry lovers alike.

With its creamy texture and aromatic spices, it’s sure to become a favorite in your recipe collection.

So why not give this flavorful cauliflower curry recipe a try and enjoy a taste of India in the comfort of your own home?